Jalapeño Pillows

By Tonya_Speed

Ingredients

• 12 oz cream cheese, softened
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 1/2 cup diced fresh jalapeño chiles (or to taste)
• Salt and pepper to taste
• Garlic powder to taste
• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
• 1 egg
• Water

Details

Servings 8
Preparation time 15mins
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. In medium bowl, stir together cream cheese, Cheddar cheese, chiles, salt, pepper and garlic powder until well combined. Set aside.

Separate dough into 8 biscuits. With rolling pin, roll out each biscuit into about 1/8-inch-thick round. Spoon about 1 tablespoon cheese filling onto center of each. Bring up dough around filling; pinch to seal tightly. Place seam side down on ungreased cookie sheet.

To make egg wash, beat egg with splash of water. Brush tops of stuffed biscuits with some of the egg wash. Sprinkle tops with additional salt, pepper and garlic powder to taste.

Heat oven to 350°F. In medium bowl, stir together cream cheese, Cheddar cheese, chiles, salt, pepper and garlic powder until well combined. Set aside.

Separate dough into 8 biscuits. With rolling pin, roll out each biscuit into about 1/8-inch-thick round. Spoon about 1 tablespoon cheese filling onto center of each. Bring up dough around filling; pinch to seal tightly. Place seam side down on ungreased cookie sheet.

To make egg wash, beat egg with splash of water. Brush tops of stuffed biscuits with some of the egg wash. Sprinkle tops with additional salt, pepper and garlic powder to taste.

Add some cooked chicken or sausage for a heartier kick!